Yesterday, I was at the supermarket and couldn’t resist the chocolates at the counter and…bought it. One month without chocolate is truly deprivation of the tastebud (or stomach or whatever!) and so I decided to start baking. Yes! Finally! Goodness, when was the last time I baked?
It is also high time to test the oven and the handheld electric mixer that I brought over. I will be following the lessons from the book ‘Essentials of baking’ and the first set of lessons would be on cookies, bars and brownies. Dropped cookies such as the ones that I am baking are formed by dropping spoonfuls of dough into a prepared baking sheet and is highly easy!
It is also 59 days to my marathon and I really need the extra motivation to get me running. Ok. So the triple chocolate chips are awfully sinful enough to get me moving. One cookie for each 10km run. =p
I thought the cookies spread a tad too much during baking and according to the write-up, it could be because the butter was too soft when added (could be!).
Ingredients (I used 1/2 the proportion though)
Makes about 30 cookies
200g all-purpose flour
1 tsp baking soda
1/2 tsp salt
125g unsalted butter, at room temperature
105g firmly packed golden brown sugar
90g caster sugar
1 large egg
1 tsp vanilla extract
185g semi-sweet chocolate chips (1 cup)
140g white chocolate chips (3/4 cup)
140g milk chocolate chips (3/4 cup)
1. Preheat oven to 180C (350F). Line baking sheet with baking paper.
2. In a bowl, sift together the flour, baking soda and salt. Set aside.
3. In a large bowl, combine the butter, brown sugar and caster sugar. Beat on medium speed until smooth. Add the egg and vanilla extract and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed just until incorporated. Mix in the chocolate chips using spatula.
4. Drop the dough by heaping tablespoons unto the prepared baking sheet, spacing the dough 5cm apart. Bake until the bottoms and the edges are slightly browned, 10 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to wire racks to cool completely. They can last up to 3 days in an airtight container at room temperature.